Piña Colada Mousse
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6 to 8
Ingredients
Before You Begin
"If you like piña coladas..." you'll love this frozen mousse made from pineapple juice and cream of coconut; add the optional rum, and it's perfect for grown-up gatherings. Fill the center with a blend of fresh pineapple, oranges, limes, and strawberries, or, for a more elegant presentation, use raspberries all by themselves.
Instructions
- Soften gelatin: Place water in small bowl and sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.
- Heat liquid: Cook pineapple juice and cream of coconut in small saucepan over medium heat until mixture is warm to touch. Remove from heat and whisk in gelatin mixture until all lumps dissolve. Whisk in rum, if using. Place pan over large bowl of ice water and let stand, whisking occasionally, until mixture is chilled and begins to thicken but is not yet solidifying, 15 to 20 minutes.
- Beat cream: Using electric mixer, beat cream in medium bowl until it just holds stiff peaks. Using large spatula, gently fold pineapple-coconut mixture into whipped cream. Scrape mousse into 1-quart ring mold. Cover with plastic wrap and freeze until completely set, at least 6 hours or up to 1 day.
- Unmold: Dip ring mold in hot water for 30 seconds. Place serving platter over mold, invert, and tap gently to unmold. Let stand on counter for 30 minutes. Fill center with 1 1/2 cups fruit. Scatter remaining 1/2 cup fruit around base of mousse. Serve.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our recipe for Piña Colada Mousse pairs wonderfully with a fruit salad. We combined pineapple juice and cream of coconut with gelatin to make a mousse with the classic flavors of a piña colada. We found the texture of the mousse in this recipe to be too thick, so we lightened it by mixing in whipped cream. To make a Piña Colada Mousse for adults only, we added light rum to the mousse mixture.
Before You Begin
"If you like piña coladas..." you'll love this frozen mousse made from pineapple juice and cream of coconut; add the optional rum, and it's perfect for grown-up gatherings. Fill the center with a blend of fresh pineapple, oranges, limes, and strawberries, or, for a more elegant presentation, use raspberries all by themselves.
Instructions
- Soften gelatin: Place water in small bowl and sprinkle gelatin over water. Let stand 5 minutes to soften gelatin.
- Heat liquid: Cook pineapple juice and cream of coconut in small saucepan over medium heat until mixture is warm to touch. Remove from heat and whisk in gelatin mixture until all lumps dissolve. Whisk in rum, if using. Place pan over large bowl of ice water and let stand, whisking occasionally, until mixture is chilled and begins to thicken but is not yet solidifying, 15 to 20 minutes.
- Beat cream: Using electric mixer, beat cream in medium bowl until it just holds stiff peaks. Using large spatula, gently fold pineapple-coconut mixture into whipped cream. Scrape mousse into 1-quart ring mold. Cover with plastic wrap and freeze until completely set, at least 6 hours or up to 1 day.
- Unmold: Dip ring mold in hot water for 30 seconds. Place serving platter over mold, invert, and tap gently to unmold. Let stand on counter for 30 minutes. Fill center with 1 1/2 cups fruit. Scatter remaining 1/2 cup fruit around base of mousse. Serve.
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